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Easy Pumpkin Baked Oatmeal Cups for Perfect Meal Prep

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Soft, spiced pumpkin baked oatmeal cups that taste like pumpkin pie for breakfast. Perfect for meal prep, these come together in 30 minutes and reheat beautifully for a quick, healthy breakfast all week long.

Ingredients

Scale
  • 2 cups rolled oats (not quick oats)
  • 1 cup pumpkin puree (100% pumpkin, not pumpkin pie filling)
  • 1/2 cup milk (any milk works; whole milk for richness)
  • 1/3 cup maple syrup (real maple syrup)
  • 2 large eggs (room temperature preferred)
  • 1 teaspoon vanilla extract (pure vanilla extract)
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup chocolate chips (optional, dark chocolate recommended)
  • 1/3 cup chopped pecans or walnuts (optional, toasted for extra flavor)
  • 2 tablespoons chia seeds or flax seeds (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the pumpkin puree, milk, maple syrup, eggs, and vanilla extract until smooth and well combined.
  3. In a separate medium bowl, mix the rolled oats, baking powder, pumpkin pie spice, cinnamon, and salt until evenly distributed.
  4. Pour the dry ingredients into the wet ingredients. Fold gently with a rubber spatula until just combined and no dry oats are visible. Do not overmix.
  5. If using, fold in chocolate chips, nuts, or seeds gently until evenly distributed.
  6. Scoop the batter into the prepared muffin tin, filling each cup almost to the top (about a heaping 1/4 cup per cup).
  7. Bake for 18-22 minutes, until the tops are set and golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Enjoy warm or at room temperature.

Notes

Let the batter rest for 10 minutes before baking for a softer texture. Use an oven thermometer to ensure accurate temperature. Cool completely before storing to prevent sogginess. For dairy-free, use almond, oat, or coconut milk. For gluten-free, use certified gluten-free rolled oats. For lower sugar, reduce maple syrup to 1/4 cup and add 1/2 teaspoon more vanilla extract or a mashed ripe banana.

Nutrition

Keywords: pumpkin baked oatmeal cups, meal prep breakfast, healthy oatmeal cups, pumpkin oatmeal, easy breakfast recipe

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